Galette Perougienne

These delicate Galettes Perougienne are a classic French pastry featuring a tender, yeast-leavened dough infused with bright lemon zest and rich butter. The result is a flaky, golden-brown tartlet that balances subtle sweetness with aromatic citrus notes. Ideal for serving with tea, coffee, or a dollop of whipped cream, these galettes bring a touch of rustic elegance to any gathering. They are surprisingly simple to make using pantry staples, making them a wonderful project for home bakers looking to elevate their dessert game. Serve warm for the best texture and aroma.

Cooking Method: Baking

Cuisine: French

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 724.5

Dietary: Vegetarian

Description

These delicate Galettes Perougienne are a classic French pastry featuring a tender, yeast-leavened dough infused with bright lemon zest and rich butter. The result is a flaky, golden-brown tartlet that balances subtle sweetness with aromatic citrus notes. Ideal for serving with tea, coffee, or a dollop of whipped cream, these galettes bring a touch of rustic elegance to any gathering. They are surprisingly simple to make using pantry staples, making them a wonderful project for home bakers looking to elevate their dessert game. Serve warm for the best texture and aroma.

Ingredients

1/3 cup Warm water (105F to 115F)
2 tablespoon Sugar
1 Envelope Dry yeast
2 3/4 cup All purpose flour
1/4 teaspoon Salt
1 Large Egg
10 tablespoon Unsalted butter, softened
1 tablespoon Unsalted butter, melted
4 tablespoon Powdered sugar
1 lemon Fresh lemon peel, finely chopped

Directions

1
In a small bowl, mix warm water and 2 tablespoons sugar. Sprinkle dry yeast over the mixture and stir to dissolve. Let stand until foamy, about 10 minutes.
2
In a large bowl, combine flour, chopped fresh lemon peel, and salt. Add 10 tablespoons softened unsalted butter and rub in with fingertips until the mixture resembles coarse meal.
3
Add the yeast mixture and egg to the flour mixture. Stir until a soft dough forms.
4
Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes.
5
Grease a large bowl. Add the dough, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free area until almost doubled in volume, about 1 1/2 hours.
6
Lightly dust two 12-inch pizza pans or heavy baking sheets with flour.
7
Punch the dough down and divide it in half. Roll out each piece on a lightly floured work surface to a 12-inch-diameter round.
8
Transfer each dough round to a prepared pan. Brush with melted butter.
9
Sift 2 tablespoons powdered sugar over each round. Let stand for 1 hour.
10
Preheat oven to 425F (218&# 194;Â°C).
11
Bake galettes until golden brown, about 12 minutes. Note: galettes will not rise significantly during baking.
12
Cool slightly. Sift additional powdered sugar over the galettes and allow to cool completely.
13
Cut galettes into wedges and serve.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 724.5kcal

% Daily Value *
Total Fat 2.6g4%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 159.2mg7%
Total Carbohydrate 152.2g51%
Dietary Fiber 6.3g26%
Sugars 8.2g
Protein 19.5g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the water for the yeast is between 105F and 115F; water that is too hot will kill the yeast, while water that is too cool will not activate it properly.

For best results, use cold butter for the rubbing-in stage to ensure a flaky texture, but ensure it is softened enough to cut into the flour easily.

The second rise (1 hour after shaping) is crucial for flavor development and texture. Do not skip this step.

Galettes are best served the day they are made but can be stored in an airtight container at room temperature for up to 2 days.

Original recipe source: Bon Appetit/May 94.

Keywords: galette, pastry, lemon, buttermilk, yeast, flaky, dessert, french, baking, citrus, tea, snack, homemade, golden

Read it online: https://www.chefs-mate.com/recipe/galette-perougienne/